Watercress, Blue Cheese and Egg Jalousie

chef hat
Easy
tray
1 Serving
clock
25 minutes bake time

Try this delicious recipe for watercress, blue cheese and egg jalousie – made with Jus-Rol’s ready rolled puff pastry sheets, seasoned with nutmeg.


Ingredients

  • Small check mark in a circle icon 1 Jus-Rol™ Puff Pastry Sheet
  • Small check mark in a circle icon 85g Watercress, main stalks removed & lightly chopped
  • Small check mark in a circle icon 3 Eggs, hard boiled, shelled and chopped
  • Small check mark in a circle icon 100g Blue cheese
  • Small check mark in a circle icon 3 tbsp Crème fraiche
  • Small check mark in a circle icon Pinch of grated nutmeg
  • Small check mark in a circle icon Egg, beaten to glaze
Equipment required
  • Baking Sheet
  • Baking paper
  • Pastry Brush

Method

  1. Preheat oven to 220ºC (200ºC for fan assisted ovens)/ Gas M 7.
  2. Combine the chopped watercress with the cheesse and the eggs then season lightly with nutmeg.
  3. Unroll one pastry sheet and place on a lined baking sheet. Place the watercress mixture on pastry in an even layer leaving a border of approx. 1.25cm/½” all round.
  4. Unroll the second pastry sheet and fold in half down its length and using a sharp knife make cuts down the folded side, towards the opposite side leaving a border of 5cm around the edge.
  5. Brush base pastry border with beaten egg, open out second pastry sheet and lay over base, press edges together. Brush top with beaten egg and bake for 20 -25 minutes until risen and golden brown.

Tips

  • Try adding some poppy seeds to the top.